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The first Chicken Tuesday of the New Year!!!

Jan 1, '08 10:17 AM
for everyone

A Southern New Year's Day Supper

Leap Year Girl has some Cornish hens for you http://dwintle.multiply.com/journal/item/226/Cornish_game_hens_and_wild_rice

Ghostbear has some nibbles for you http://ghostbear1890.multiply.com/journal/item/346/Happy_Chicken_Tuesday_New_Year

Cherei has great news and info about being a mother hen http://mamabearcherei.multiply.com/journal/item/536/New_Beginnings

Lady Drago has some yummy recipes today! http://ladydrago.multiply.com/journal/item/59/HAPPY_CHICKEN_TUESDAYBAWKBAWK

Black-eyed peas and collard greens ensure luck in the coming year. Like this menu? Southern tradition demands that you eat black-eyed peas on New Year's Day for good luck in the upcoming year. In this menu for six, we've paired them with other soul-food classics, including collard greens braised with a ham bone (a terrific use for any leftover Christmas ham), spicy fried chicken and flaky buttermilk biscuits. For dessert, sneak in one more indulgence at the tail end of the holidays with our ultimate carrot cake.

Shopping List

Fresh Produce 1-1/2 to 2 lb. collard greens (1 large or 2 medium bunches) 1 lb. carrots 1 medium yellow onion, halved and thinly sliced lengthwise 1 bulb garlic 1 small bunch thyme

Meat, Eggs & Dairy 8 chicken drumsticks 1 smoked ham hock (or a leftover ham bone from a baked ham) 4 large eggs 1 lb. cream cheese 12 oz. (3 sticks) unsalted butter, more as needed for greasing cake pan 3/4 cup buttermilk 1/2 cup plain low-fat yogurt

Other Groceries: 2-1/2 cups homemade or low-salt canned chicken broth 1-1/2 cups dried black-eyed peas 4 oz. (1-1/4 cup) walnuts or pecans 1/2 cup dried currants 1/4 cup walnut oil (preferably toasted walnut oil)

Pantry Staples: 27 oz. (6 cups) all-purpose flour, more as needed for rolling dough and coating cake pan 1-2/3 cups granulated sugar 1/2 cup packed dark brown sugar 3-3/4 cups vegetable oil 4-1/4 oz. (1 cup) confectioners’ sugar 2 Tbs. chili powder 1 Tbs. pure vanilla extract 2-1/2 tsp. malt vinegar; more as needed 2-1/4 tsp. baking soda 2-1/4 tsp. baking powder 2 tsp. Bell’s Poultry Seasoning 2 tsp. onion powder 1 to 1-1/4 tsp. cayenne 1 tsp. table salt 1 tsp. ground cinnamon 1/2 tsp. celery seed 1/4 tsp. ground nutmeg 1/4 tsp. ground allspice 1/4 tsp. ground mace 1/4 tsp. ground cloves 2 bay leaves Hot sauce to taste Kosher salt black peppercorns

Menu Timeline

One day ahead: Make black-eyed peas; cool and refrigerate them in their cooking liquid.Bake the carrot cake; make the frosting and frost the cake when it's completely cool. Cover the cake and refrigerate.

In the morning: Remove the cake from the refrigerator and let it come to room temperature.

Two hours before supper: Make the seasoned flour and the seasoned yogurt for the fried chicken. Cut the butter into pieces for the biscuits; return to the refrigerator. Whisk together the dry ingredients for the biscuits. Clean and chop the collard greens, and slice the onion for the collard greens.

One hour before supper: Preheat the oven to 500°F. Reheat the black-eyed peas in their liquid and keep warm; drain just before serving. Make the collard greens. While the collards are simmering, mix, roll out and cut the biscuit dough. Bake the biscuits. While the biscuits are baking, fry the chicken.

Spicy Fried Chicken

ingredients

9 oz. (2 cups) all-purpose flour
1/2 cup plain low-fat yogurt
2 Tbs. chili powder
2-1/2 tsp. kosher salt; more as needed
2 tsp. Bell’s Poultry Seasoning
2 tsp. onion powder
2 tsp. freshly ground black pepper
1/2 tsp. celery seed
1/2 to 3/4 tsp. cayenne
2-1/2 cups vegetable oil
8 chicken drumsticks, skin removed

how to make

Put the flour in a large, sturdy brown paper bag and the yogurt in a medium bowl. To the flour, add 1 Tbs. of the chili powder, 2 tsp. of the salt, 1 tsp. each of the poultry seasoning, onion powder, and pepper, and 1/4 tsp. each of the celery seed and cayenne. Roll the top of the bag closed and shake to combine.

To the yogurt, add the remaining 1 Tbs. chili powder, the remaining 1 tsp. each poultry seasoning, onion powder, and pepper, 1/2 tsp. of the salt, the remaining 1/.4 tsp. celery seed, and 1/4 to 1/2 tsp. cayenne. Mix well.

In an 11- or 12-inch straightsided sauté pan or cast-iron skillet, heat the vegetable oil over medium heat.

Add the drumsticks to the yogurt mixture and stir and toss (with your hands or tongs) to coat completely. Put 4 of the drumsticks in the bag with the flour mixture, close the bag, and shake vigorously (over the sink in case any flour escapes) to coat well. Shake off excess flour, put the drumsticks on a plate, and repeat with the remaining chicken.

Put the drumsticks in the hot oil, cover, and fry until they’re golden brown on the bottom, 5 to 7 minutes. Turn each drumstick and continue to fry, uncovered, turning occasionally as needed to brown evenly, until golden brown and cooked through, 5 to 10 minutes longer (cut into a piece to check). Put the drumsticks on a wire rack set over paper towels to drain and sprinkle all over with salt while still hot. Serve hot, warm, or at room temperature.

Ham Bone Collards

A ham bone is the perfect flavoring for a big pot of collards, known in the South as a “mess of greens.” If you don’t have a ham bone, a smoked ham hock can stand in.Serves six.

ingredients

2 Tbs. vegetable oil
1 medium yellow onion, halved and thinly sliced lengthwise
1/2 tsp. cayenne
2-1/2 cups homemade or low-salt chicken broth
1 meaty ham bone (from a baked ham) or a smoked ham hock
1-1/2 to 2 lb. collard greens (1 large or 2 medium bunches), stemmed, roughly cut into 3-inch pieces, and rinsed (8 packed cups)
2-1/2 tsp. malt vinegar; more as needed
Kosher salt and freshly ground black pepper
Hot sauce to taste

how to make

In an 8-qt. pot, heat the oil over medium heat. Add the onion and cook, stirring frequently, until it begins to brown, 5 to 7 minutes. Reduce the heat to medium low and continue to cook until it’s softened and golden brown, 3 to 5 minutes more. Stir in the cayenne and cook for about 30 seconds.

Add the broth, the ham bone, and 1/2 cup water. Pile on the collards, cover with the lid ajar, and bring to a simmer over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally, for 30 minutes. Remove the lid and continue to simmer until the greens are very tender, about 15 minutes more.

Take the pot off the heat. Put the ham bone on a cutting board, and cover the pot to keep the greens hot. When the ham bone is cool enough to handle, pull off and shred or dice any meat clinging to the bone. Stir the meat into the greens, along with the vinegar. Season with salt, pepper, and more vinegar to taste. Pass the hot sauce at the table so diners can spice up the greens to their own tastes.

Basic Black-Eyed Peas

Serves six.

ingredients

2 bay leaves
2 cloves garlic
2 to 3 sprigs thyme
1-1/2 cups dried black-eyed peas, sorted through and rinsed
1 tsp. kosher salt

how to make

Wrap the bay leaves, garlic, and thyme in cheesecloth and tie with twine. Put the black-eyed peas in a large pot and cover with water by 2 inches (about 2 quarts). Add the herb bundle and the salt. Bring to a boil over high heat. Lower the heat to maintain a very gentle simmer, cover, and cook until the beans are tender (try biting into one) but not splitting and falling apart, 1 to 1-1/2 hours depending on the freshness the of beans. (check occasionally to be sure the beans aren’t boiling and are covered with liquid; add water if needed). Discard the herb bundle and serve.

Flaky Buttermilk Biscuits

Yields about ten 2-3/4-inch biscuits or eighteen 2-inch biscuits.

ingredients

8 oz. (1-3/4 cups) unbleached all-purpose flour; more as needed for shaping the dough
1 Tbs. granulated sugar
2-1/4 tsp. baking powder
3/4 tsp. kosher salt
1/4 tsp. baking soda
4 oz. (8 Tbs.) very cold unsalted butter
3/4 cup very cold buttermilk

how to make

Mix the dough:

Heat the oven to 500°F and position a rack in the middle of the oven. Line a rimmed baking sheet with parchment. Put the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl and stir with a whisk to distribute the ingredients evenly.

Cut the butter into small bits and toss with the flour. With a sharp knife or a bench knife, cut the cold butter crosswise into 1/4-inch-thick slices. Stack 3 or 4 slices and cut them into three even strips. Rotate the stack a quarter turn and cut the strips in half. You should create 6 small bits of butter per slice. Toss the butter bits into the bowl with the flour mixture. Continue cutting all the butter in the same manner and adding it to the flour mixture.

When all the butter is in the bowl with the flour, use your fingers to separate the butter bits (they tend to stick to each other), coat all the butter pieces with flour, and evenly distribute them throughout the flour mixture. Don’t rub the butter too hard with your fingertips or palms, as this will melt the butter. You’re just trying to break the butter pieces apart, not blend the butter into the flour.

When all the butter is evenly distributed, add the cold buttermilk and stir with a large spoon until all or most of the flour is absorbed by the buttermilk and the dough forms a coarse lump, about 1 minute.

Pat and fold the dough:

Dust a work surface with flour and dump the dough onto the floured surface, cleaning out the bowl with a spatula or a plastic bowl scraper. Dust the top of the dough and your hands with flour, and press the dough into a 3/4-inch-thick rectangle. Sprinkle a small amount of additional flour on the top of the dough. Fold the dough over on itself in three sections, as if folding a letter (also called a tri-fold). With a bench knife or metal spatula, lift the dough off the counter and dust under it with flour to prevent sticking, if necessary. Dust the top with flour and press the dough out again into a 3/4-inch-thick rectangle and repeat the tri-fold. Repeat this procedure one more time (three times in all).

Cut and bake the biscuits:

After the third tri-fold, dust under and on top of the dough, if needed, and roll or press the dough into a 1/2-inch-thick oval. Dip a 2-inch or 2-3/4-inch round biscuit cutter in flour and start cutting biscuits, dipping the cutter in flour between each biscuit. Press straight down to cut and lift straight up to remove; twisting the biscuit cutter will seal the sides and interfere with rising. Use a bench knife or spatula to transfer the biscuits to the baking sheet, placing them about 1/2 inch apart.

Gently gather any scraps of dough, pat and roll out again, and cut more biscuits from the remaining dough. You can gather and roll the scraps two times total and still get good results (the more times you roll out, the tougher the biscuits will be).

Put the baking sheet in the oven and reduce the temperature to 450°F. Bake for 8 minutes; rotate the pan 180 degrees; continue baking until both the tops and bottoms of the biscuits are a rich golden brown and the biscuits have doubled in height, revealing flaky layers on the sides, 4 to 6 minutes more. It’s all right if some butter seeps from the biscuits. Remove the pan from the oven and set it on a cooling rack, leaving the biscuits on the pan. Cool the biscuits for at least 3 minutes and serve them hot or warm (they will stay warm for about 20 minutes).

Ultimate Carrot Cake

Walnut oil gives this cake’s flavor special depth, and toasted walnut oil gives the very best result.Serves twelve to fifteen.

ingredients

For the cake:
Softened butter and flour for the pan
1/2 cup dried currants
1 lb. carrots, peeled and cut into 1-inch pieces
10 oz. (2-1/4 cups) all-purpose flour
2 tsp. baking soda
1 tsp. table salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
1/4 tsp. ground mace
1/4 tsp. ground cloves
3 oz. (3/4 cup) walnuts or pecans, coarsely chopped
4 large eggs, at room temperature
1-1/2 cups granulated sugar
1/2 cup packed dark brown sugar
1 cup vegetable oil
1/4 cup walnut oil (preferably toasted walnut oil)

For the frosting:
8 oz. (1 cup) unsalted butter, cut into 1/2-inch pieces and completely softened at room temperature
1 lb. cream cheese, cut into pieces and completely softened at room temperature
4-1/4 oz. (1 cup) confectioners’ sugar, sifted
1 Tbs. pure vanilla extract
1 oz. (1/2 cup) chopped walnuts or pecans for garnish (optional)

how to make

Make the cake:

Position a rack in the bottom third of the oven and heat the oven to 350°F. Butter and flour a 9x13-inch heavy-duty metal cake pan. Soak the currants in 1/2 cup hot tap water for 15 minutes. Drain and set aside.

In a food processor (use the steel blade), chop the carrots very finely to about the consistency of couscous. Transfer to a small bowl and rinse the food processor bowl (you’ll need it again).

In a large bowl, combine the flour, baking soda, salt, and spices. Whisk to blend thoroughly. Transfer 1/4 cup of this mixture to a small bowl and add the drained currants and the 3 oz. nuts. Toss to combine.

In the food processor (again use the steel blade), mix the eggs and sugars until blended. With the machine running, slowly add the oils in a steady stream until combined. Scrape this mixture into the flour mixture. Stir with a wooden spoon or rubber spatula to combine. Add the carrots and the raisin-nut mixture; stir to combine.

Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, about 50 minutes. Let cool on a rack to room temperature before inverting the pan to remove the cake. Let cool completely before frosting.

Make the frosting:

Fit a stand mixer with the paddle attachment (a hand mixer works, too). Beat the butter on medium speed until it’s quite light, fluffy, and resembles whipped cream, about 3 minutes. Add the cream cheese one piece at a time, beating well after each addition. When all the cream cheese is incorporated, reduce the speed to medium low and gradually add the sugar and vanilla, stopping the mixer each time you add the sugar. Mix just enough to remove any lumps; scrape the bowl as needed. If the frosting seems a bit loose, refrigerate it for a few minutes until it seems spreadable.

Frost the cake:

Scrape about two-thirds of the frosting onto the center of the cake. With a narrow metal offset spatula, push the frosting from the center out to and just over the cake’s edges. Spread with as few strokes as possible to prevent crumbs from catching in the frosting. Cover the top of the cake first then use the remaining frosting along with what’s creeping over the edges of the cake to cover the sides. Once the cake is covered, drag the front tip of the spatula back and forth from end to end to create a textured surface on the top of the cake. If you like, sprinkle the nuts on top of the cake and press them into the sides.

Tags: chicken tuesday, chicken, collards, blackeyedpeas, biscuits, cake, recipe

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Perhaps our reason for being is not to simply reproduce and work, but to experience the joy and wonder of it all.

ѕєα's posts with tag: blackeyedpeas

A Southern New Year's Day Supper

Shopping List

Menu Timeline

Spicy Fried Chicken

ingredients

how to make

Ham Bone Collards

ingredients

how to make

Basic Black-Eyed Peas

ingredients

how to make

Flaky Buttermilk Biscuits

ingredients

how to make

Mix the dough:

Pat and fold the dough:

Cut and bake the biscuits:

Ultimate Carrot Cake

ingredients

how to make

Make the cake:

Make the frosting:

Frost the cake: